Tomatillos (peel and boil or grill) or buy prepared Chile Verde
can green chiles
2 pods Garlic or to taste
1/2 teas. ground Cuman or to taste
14 1/2 ozs enchilada sauce
1/4 cup Oil (just a little at a time to fry tortillas)
1 cup Mexican Blend Queso Cheese
1 jalapeno pepper diced (optional if you like it hot)
1/2 teas. dried Mexican oregano
Breasts are cooked, then they crumble and keep warm.
Fry the tortillas, green chili, garlic, onion and tomatillos, and then liquefy making a thick sauce.
Once fried tortilla, is soaked in the sauce and placed on the casserole dish and then add the chicken and vegetables with enchilada sauce.
Wrap chicken enchilada, repeating these actions for the necessary amount. Pour remaining sauce and sprinkle cheese over the enchiladas add oregano and put in the oven to melt cheese about 15 minutes at 375 degrees.